RCI-SP.003.0204.001

Callos a la Madrileña

Name: Callos a la Madrileña
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb "honeycomb" tripe; ½ cup dry white wine; 1 small tomato (chopped); 1 unit pig's foot or veal knuckle (split in half); 2 sprig parsley; 10 unit peppercorns (lightly crushed); 2 unit cloves (crushed); 1 dash of nutmeg; 2 unit bay leaves; ½ tsp dried thyme (or equivalent amount of fresh); 1 unit salt; 1 small onion (coarsely chopped); 6 cloves garlic (peeled); 2 tbsp olive oil; 1 small onion (finely chopped); ¼ lb chorizo (or Italian sausage) (in ¼-inch slices); ¼ cup diced cured (unsmoked) ham; 1 tbsp flour; 1 tbsp sweet red (Spanish) paprika; ½ unit dried red chili pepper (crumbled (remove seeds if you wish))

thumb|Callos a la Madrileña Tripe is especially favored in Spain and, in fact, most countries where

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

"honeycomb" tripe
1 lb
dry white wine
½ cup
tomato
chopped
1 small
pig's foot or veal knuckle
split in half
1 unit
parsley
2 sprig
peppercorns
lightly crushed
10 unit
cloves
crushed
2 unit
of nutmeg
1 dash
bay leaves
2 unit
dried thyme
or equivalent amount of fresh
½ tsp
salt
1 unit
onion
coarsely chopped
1 small
garlic
peeled
6 cloves
olive oil
2 tbsp
onion
finely chopped
1 small
chorizo (or Italian sausage)
in ¼-inch slices
¼ lb
diced cured (unsmoked) ham
¼ cup
flour
1 tbsp
sweet red (Spanish) paprika
1 tbsp
dried red chili pepper
crumbled (remove seeds if you wish)
½ unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Callos a la Madrileña

Ingredients

Method

What Makes This Variant Distinct